Best Cast Iron Skillet - Review of Finex, Smithey, FieldCo and Lodge

[@Layput]

They suddenly become lighter in metric. Finex 7.7 lbs = 3,492 grams Smithey 8.6 lbs = 3,900 grams FieldCo 5.6 lbs = 2,540 grams Lodge 8.1 lbs = 3,674 grams I don't know what kind of conversion was used.

[@BBQandBottles]

Thanks Layput. I think I used ounces instead of grams. Thanks for clarifying this - really appreciate it.

[@heybudi]

You should pinned this comment 📌

[@stephen129]

Lol I immediately noticed this. Apparently all the pans are lighter than a big bag of American crisps (chips) in metric units.

[@BBQandBottles]

Done

[@jernigan007]

My eyes are on the Smithey, but my budget says Lodge 😁

[@lydia4652]

I have a Finex and Lodge I recently purchased. The Finex feels like a mirror, no pits. The Lodge feels like sandpaper. I guess sanding for two hours or more will smooth out the Lodge but not remove any pits it might have.

[@bd1a210]

In my opinion the smithy is over priced. The smoothness of the cooking surface is overblown. My lodge cooks just as well, and in some case better than my Griswald. Lodge is a good brand, at a good price point.

[@81Garret]

@@bd1a210 exactly people are focusing on the wrong aspects and because of that are willing pay insane prices!

[@58harwood]

@@bd1a210 I own a bunch of lodge, from my youth, when it was all I could afford! 😢 No shame there, buy what you can afford! However, It’s all been relegated to “camping” cookware now! It works well enough but, a well seasoned, smooth, cooking surface is superior! For the most part, I’ve transitioned over to “carbon steel” but, cast iron still has its place. Big fan of “smooth” cast iron, and having to wait a year, for something that’s inferior to improve, is not that cost effective! IMO! YMMV. 🙈 Do the math! Buy a Lodge turd! Then go buy an orbital sander, multiple pieces of sandpaper, now add you’re time invested (the big killer for me), my time is more valuable then minimum wage! YMMV! 😊 The Smithy Ironware ends up being cheaper in the long run. Without any risk of breathing metal dust, while you grind away! “To each, his own!” 👌

[@mattamuskeet]

When I have the money, I may get something else, but for me, it's hard to beat Lodge. You can sand it smooth, but you don't need to. In about a year of steadily cooking and re-seasoning each time, they develop a smooth, non-stick surface. Also, Lodge does make and sell glass or cast iron lids for their skillets. The best way to get a cast lid is to buy a Dutch oven that matches pan size, ie. 7 quart = 12" skillet.

[@ahill209]

The Smithey lid rim also allows placing coals from a fire on top to use as a shallow Dutch oven. So, making corn bread while camping is easier with the Smithey.

[@pcblah]

I know this is an older comment, but apparently you can plop the correct sized dutch oven lid on some of the pan sizes.

[@bustabass9025]

Bought a 12" Smithey skillet/griddle combo last year. I love it.

[@be.A.b]

Does the griddle fit well on top of other cast irons pans? I.e field, lodge

[@bustabass9025]

@@be.A.b Don't have a Field. It will sit atop a Lodge, but why bother? Go to the Goodwill or any other local thrift store, and pick up a glass lid that will "fit" neatly inside the circumference of the desired skillet. This one was made to "fit" a 12 inch Smithey.

[@peterl.104]

I’m probably one of the rare ones that finds the Finex handle to be an eyesore. I do like the functionality though. If I ever go to that price range for a cast iron pan, I have no idea what I would pick.

[@wreckingopossum]

Mine would be Stargazer

[@peterl.104]

@@wreckingopossum I finally got a high end cast iron frying pan last month and it’s…Stargazer! Very happy customer.

[@helenmak5663]

Same here. Looks like it has more crevices to clean.

[@Doctorartpt]

I have it, the functionality would be great if it worked. It does indeed get hot. The brass tip at the end is just as hot as the cast iron itself. I find myself having to use a rag to handle it. The thickness of the handle with/without the rag makes the pan feel heavier than it is.

[@doro19]

I own Griswolds, BSRs, Fields, Wagner’s, vintage Lodge, and a Lancaster Pa skillet. You can’t beat a Lodge...it’s a workhorse. Just cook in It. No need to sand or polish.

[@dimmacommunication]

I would advice the 10" version tho

[@paulmoore3216]

Agreed. I flip eggs without a spatula in rough lodge pans. Cast iron doesn't need to be smooth.

[@JohnGrove310]

@@paulmoore3216 It's just cast iron snobbery but you are absolutely correct. Lodge is bad ass.

[@nobeliefisok9174]

I am just pointing out your statement is illogical. MY best guess is that you were trying to say that spending more on a cast iron frying pan than a Lodge costs does not yield enough return. But what you actually posted is "You can’t beat a Lodge". Yes, you can. In a direct comparison between the Smithey and the Lodge, the Smithey is the same or better on every attribute of the pan, which is the Lodge getting beat. You also posted "No need to sand or polish" which is true. There is no need to sand or polish. But there is an advantage to the pan having been sanded and polished. In comparisons on various videos between brand-new, newly seasoned, and well used (50 times or more) polished versus non-polished cast iron, the polished has a very small advantage (larger when brand new). Need? no, not a need but also not a zero difference. I also note that you claim to own many different premium, modern cast iron pans. Why do you if as you posted "You can’t beat a Lodge"? I suspect that you just like cast iron and what you truly meant was that a $20 Lodge cast iron pan is very good, and price should not be a barrier to joining you in cooking with cast iron.

[@Timeforchangenow]

@@paulmoore3216 I have to agree if you know how to work a rough lodge it's non stick ...I prefer a rough lodge you don't gave to chase your egg like a smooth finish skillet. I also have a vintage GSW skillet that is smooth I personally prefer my new lodge.

[@little0lillie]

You just can’t beat Lodge for the combination of price and performance but if you are really into higher end cookware Smithey is the king of cast iron. ❤

[@MaximRecoil]

None of those pans are "bespoke". Bespoke means custom made to the customer's specifications. A tailor-made suit is an example of "bespoke". If I bought any one of those pans it would come out of the same mold as the one that you have, or the one that anyone else has, i.e., they are "off the shelf", which is the opposite of "bespoke".

[@BangTheRocksTogether]

@I came here to say that, but I knew in my heart it had already been said. Ring ding.... Hello? ... Facebook tags groups don't work on KZbin. Oh really? ... Thanks, I guess. ... Stop calling me at work. ... Fine. ... I have to go back to work. ... Fine. ... 'bye. ... I'm putting the phone down now. 'bye ...

[@jerryburwick3433]

My Wife and I are getting older and can’t pick up very much weight anymore. What do y’all suggest we purchase?

[@BangTheRocksTogether]

@@jerryburwick3433 DeBuyer carbon steel.

[@marpro765]

​@@jerryburwick3433 carbon steel, stainless steel.

[@djC653]

Only high-end CI I got is Stargazer and that handle rules them all. I do know that brass nut at the end of Finex skillet will get'cha good if you're not paying attention.

[@djC653]

Like Stargazer the 'flared' lip on the field IS the pour spout. Curled around like that to help prevent dripping.

[@billwinter6417]

“You keep saying that word. I do not think that word means what you think it means” - Inago Montoya

[@jajohnson7809]

I'd love to get a Smithey and a Lancaster skillet. My Lodge cooks pretty darn well though, I love it.

[@HobiesGarageBBQ]

Great job thank you for this video. I have some Wagner’s and Griswolds and lodges. I’m one of those people that use a power tool and ground down my two Lodge’s and re-seasoned them. I wouldn’t mind one of those newer more expensive skillets though. I keep thinking about buying one.

[@tzDub92]

The lodge blackstone or the ones featured here?

[@jernigan007]

@@tzDub92 im sure he means the regular lodge, since its cheaper . side note: my friend bought the lodge blackstone skillet. still not a smooth finish, but slightly better than regular stock :/

[@sylviarienzo6955]

I wish you had chosen to include the Stargazer. I have my eye on it as the best. One big reason is that it has a helper handle. I weigh about 100 pounds and the helper handle is almost essential to my comfort in using it. But it also has a great handle.

[@chriscalderin6677]

Stargazer is the best all around and not the most expensive

[@oldrustycars]

I don't care for the round handle on the Finex, it's hard to hold level as it can twist in your hand. Cooks Illustrated agrees. I love cast iron, I have several Lodge, Griswold, my great grandmothers Wagner Ware, one Le Creuset Dutch oven, and lots of junk shops finds which I strip, season, and give away.

[@dimmacommunication]

Don't know where to find junk shops unfortunately

[@oldrustycars]

@@dimmacommunication Tiny, out of the way towns. In a trendy area with lots of antique shops they think all cast iron is collectable and worth a fortune. I got a Wagner in a junk shop on the Illinois River for $5, bargained down from $10. If it sits flat and isn't cracked they can be restored.

[@dimmacommunication]

@@oldrustycars At the end of the day I've bought a cast iron pan here in Europe called Novaris for 40$ , very good quality indeed :)

[@ivanaslan24]

Bought Finex from an online auction for 90 bucks, and i love it!!!!

[@gilguzman8359]

I would like to see a test on thermal spotting and heat transfer. In other words, which pan heats up most evenly and has the least amount of heat spots.

[@bilalsiddiqui7490]

You are actually quite good at explaining and reviewing. Very informative and easy to follow.

[@BBQandBottles]

Thank!

[@djc4962]

Cast iron is amazing if you're on a budget Lodge is amazing you can't lose with this company it might take longer to get the seasoning on but once you have it you'll never lose it eggs will slide off of your pan like nothing cornbread or slip right off like nothing happened I love cast iron

[@frankroper3274]

Lodge is best for the money hands down! They season up well and hold it well! I have a Lodge, Field, Griswold, and a Wagner. That's my opinion! You can buy 4 Lodge 12" pans for what Field and these other Co.s like Smithey charge. Also you can pick up a Lodge #8 griddle and use it for a lid on a #8 pan...Field for sure since I just did it!

[@olil5132]

I own Finex and Smithey carbon steel farmhouse. I use mostly Smithey. Finex is beautiful and it will grab attention of your guests for sure. It’s super heavy too, I pick it up with both hands🤣

[@lindarobinson1393]

Great review...very thorough with the heat retention comparisons etc!

[@UnionWireman292]

Out of this group I'd definitely go with Field Company. Excellent cast iron....light and nimble skillet 🍳

[@StuninRub]

You might as well use carbon steel if you want light and nimble. Cast Iron should have a ton of mass for thermal capacity.

[@nobeliefisok9174]

@@StuninRub I was about to point that out, well said

[@bradleywilke7790]

Does it cook well on an electric stove top?

[@eyeamtheandyman]

Great review but you missed one of the best selling points of the Finex. If you turn the lid instead of lining it up perfectly you have 8 fully adjustable steam vents for even venting. No other lid allows that.

[@BBQandBottles]

Good tip!

[@nobeliefisok9174]

In three decades of cooking, not once have I wanted to vent a pan nor pot with a larger gap than the tiny hole as is often found in glass lids. And that is there only as a safety feature on glass due to the constant rattle that can occur on certain parameters. None of my metal lids have such a hole, and nearly all are designed to fit quite well. I am not going to argue against "steam venting" being a feature (it is a feature), just that its a feature no one needs when cooking.

[@elian8466]

Hey, y'all, have you tried Butter Pat, Lancaster, Austin Foundry Cookware, Fredericksburg Cast Iron Co., and Marquette Castings?

[@rybobuno]

How do they compare to Griswold or Wagner?

[@badchippo]

I love these videos, but I cringe everytime he says bespoke. Bespoke is not a synonym for high-end or artisan-crafted. There is some cross-over there to be sure, but something is not bespoke unless you ordered it custom to your specifications from the makers. It refers to customized products only and does not necessarily mean superior quality, as you might request lower quality materials or a less suitable feature. How much customization is required to qualify is up for debate, I suppose. But it really should be a significant amount of specification from the customer to qualify anything as bespoke. The term originated in tailoring and custom footwear.

[@TraceySmith3563]

I have a Finex and a Smithey....love them both.

[@JacksonWalter735]

Which one would you choose if you have to pick one?

[@TraceySmith3563]

@@JacksonWalter735 Probably my Finex,just because it's bigger. I have an 8 inch Smithey chef skillet, and it's nice, but small.

[@JacksonWalter735]

@@TraceySmith3563 I see. Thanks for your input!

[@stevenshook3348]

Heat retention comparison should be based on exact same starting temperature for all for skillets. This was done for the heating comparison, but not for the cooling comparison. Heat loss and gain is not a linear function (heat loss decreases at a decreasing rate), which is the assumption being erroneously made in this review. Also, Heat retention *comparisons* are usually based on the percentage of heat decrease over time and not solely on the temperature difference.

[@lwinaus8810]

I was fortunate in that I inherited some WagnerWare and a No 10 Griswold. The Field took its inspiration from the Griswolds and has that thinner and finer milling. The WagnerWare is a bit heavier but I went with Field (Smithey was a close second....) for a couple pieces to augment the old stuff ( a new number 6 and 8) and the French dutch ovens. I really like the weight and the design. Alot of people bag Field for no spouts... But like FINEX... The design mitigates that. The radius on the side of the pan allows for clean pouring. The Gris, Wagner, Lodge, Smithey all have straight sides and need the spout... Field did some out of the box thinking... Down to 4 pieces of stainless... All sauce pans..... I tried a Lodge in the early days but did not compare to the Grz and Wagner... Rough as guts.... So gave it away.

[@mikerobertson4041]

I don't even have to watch this comparison. I know that I will be buying Lodge. It's a quality product, works great straight from the factory, and I don't have to float a loan to afford it. Now, for those who can afford these others, that's great, go for it!

[@adrian_smadrian]

Once I heard the Canadian accent I couldn't unhear it lol Great review!

[@dimmacommunication]

I commented on this video before it got reuploaded You got me hooked up on cooking meat the tight way , I bought a infrared thermometer now I will probably buy an iron skillet. Can't get those brands here in EU though.

[@dimmacommunication]

I got my " Navaris " cast iron skillet and sanded by hand and re did the seasoning , got super smooth. Took me 3 hours but happy of the result.

[@jeffreypennington8012]

I liked lodge and smith and Clark. And old antique cast iron skillet.

[@billwinter6417]

Doesn’t “bespoke” mean made to order for an individual?

[@Firedog-ny3cq]

It means you are talking fancy for no good reason whatsoever. Simple language always works.

[@TrendingWeb]

Bespoke is custom item for individuals. Companies use that word the incorrect way. 😂

[@rodgerbelveal6684]

Love my Finex #12! None stick!

[@Doctorartpt]

The Finex steel coil does indeed get hot. The brass tip at the end is just as hot as the cast iron itself. I find myself having to use a rag to handle it. The thickness of the handle with/without the rag makes the pan feel heavier than it is.

[@bd1a210]

One of the best thing about cast iron is the fact you can buy a good pan for cheap. You can't really braise, or cook acidic food with out serious fanfare. At $160 plus, you can buy an all-clad pan that cooks almost as well, if not the same as an cast iron pan plus have the ability to braise or cook acidic foods. Lodge is the clear winner.

[@dhkim3986]

For 20 bucks at Walmart, I'll take the Lodge. TYVM. 😁

[@nateofthesouth]

AMEN!

[@Timeforchangenow]

I have to agree I'm frugal...

[@csr326]

Smooth or rough. They will be non stick if you know how to cook them and season them. Everyone seem to obsess over smoothness. Field had the best handle by far. It elevates just enough to go cradle your hand. Field was also designed to pour out anywhere. There is a lid for the #8 Field skillet and that lid can be used on Field dutch oven.

[@mikepanton]

true...i've had no problems cooking eggs in a brand new Lodge. I do love a good, smooth vintage pan, but it's more about beauty than performance

[@JohnGrove310]

you're right man, though the lodge ain't smooth, i have no sticking problems. It's just snobbery... that's it..

[@oliviagreen8853]

seriously! I've only used lodge and have zero issues with sticking even with a "rough" surface. I don't understand why people think its so bad.

[@blakeusry124]

Sand casting holds seasoning better and that's why Lodge patented the process. I have vintage cast Griswold and Wagner but prefer Lodge. You're right about people obsessing. Eggs slide in my cheap Lodge as well as any other. The only pros of others are weight and handle comfort.

[@matttoly9773]

My understanding of the shape of the Finex was also a relief for spatulas getting under things in the pan

[@BBQandBottles]

Could be. IMO, the biggest benefit is you can use them all to pour stuff out of without spilling. Plus it looks 🔥

[@matttoly9773]

@BBQ and Bottles totally agree, just have heard other also. I'm not a $200 dolla pan kinda guy. I restored some I found and they're fantastic, use em every day

[@BBQandBottles]

Yeah, I’d love to do some Castiron restoration videos some time. Going to flee markets and getting $5 pans and bringing them back to life.

[@jetdriver]

If the links provided are correct you reviewed the #8 Field skillet which is 10 1/4" top diameter and the #12 Smith Skillet which is which is 12". Give that you have two different size skillets it seems like an apples to oranges comparison with regards to the skillets weight.

[@catherinehiller2619]

The Finex lid will only fit that particular pan. My kitchen is too small for items don't nest, or aren't multi-use. The Smithey looks like a winner!

[@robertlewis4910]

Lodge has available lids, both glass and cast iron.

[@bustabass9025]

Glass lids are available all day long at thrift stores to fit most any cast iron skillet that doesn't come with one, for just a few dollars.

[@sacp2273]

Why didn't you review the Stargazer too?

[@BBQandBottles]

I just don’t have one of them, otherwise I would have included them in the mix.

[@sacp2273]

@@BBQandBottles I do own one, and I do recomend one for you to try out. It is worth the price. I promise!

[@peterrodolakis]

Do all the burners on that stovetop have the same BTU, for the comparison at 7:10?

[@BBQandBottles]

Pretty sure. They all look the same size.

[@gloriamitchell3518]

Great review!!

[@Fauxkerykes]

Would love to get a Smithy, all I have is Lodge.

[@chickenchoker9000]

I own 2 fields and 1 lodge been cooking on them for 2 years side by side and their is no difference besides weight and price stick with lodge imo lesson learned

[@nobeliefisok9174]

I think what you mean is that spending more on a cast iron skillet than what the Lodge costs is not worth it to you. The aesthetic difference is real for example.

[@stevenshook3348]

Finex is a bit more cumbersome to clean and season since it is not round; it's easy to unintentionally "underseason" the creases if you're doing quick seasoning swipes with your oil.

[@candywong4697]

Thanks for your sharing and I come from Hong Kong

[@rxw5520]

It’s fascinating to see these new companies pricing chunks of iron like it’s copper or something more valuable. The Smitheys even seem to be made to look like copper to maybe make people think they fit into that higher value range. Fact is tho that for cooking, lodge is going to get you over 95% of the way to anywhere you want to go, even if you’re a professional chef. Yes, $200 isn’t that much in the grand scheme of things, but even so you should always be aware you are paying for looks and a nice feeling, not increased performance or better food or even longevity. Lodge can last decades as well. If you want a nice looking pan to hang out that smithey does look very nice.

[@ChrisLoew]

Finex handle and pour edges are ace.

[@photofire100]

Good review Jared.

[@keb107]

Field is the best I think but I use Smithy. I won’t have an iron skillet without pouring spouts.

[@nobeliefisok9174]

I am not sure how you can claim Field is the best when they do not make a skillet with pouring spouts. You even decided to purchase a more expensive Smithey because for you, its better. I am unwilling to accept that you think Field is better. :)

[@keb107]

@@nobeliefisok9174 umm ok.

[@LisaNix2]

Americas Test Kitchen picked the Smithey skillet as the best😄

[@desertrose2085]

@@nobeliefisok9174 a pouring spout is unnecessary due to the angle of the rim being conducive to pouring through all 360 degrees. The downside to a spout is that oil and grease almost always drip down it while cooking. That's why they purposely did not include a spout in the design.

[@jarrett499]

Had my Field for 2 years. Had all brands but the smithey. Hands down the best cast iron I’ve ever owned. Right out of the package it comes pre seasoned. Incredibly smooth. Light weight and the handle is amazing. I get nice even heats and it holds its heat very well. If you can afford it, buy it. If you cannot buy a lodge and sand it down smooth. If you cannot grind down your lodge, Spend a few years cooking on it so you can maybe eventually cook eggs….

[@youtoober808]

Just bought a lodge griddle and first use the egg was sliding around

[@reddowg1164]

I can cook an egg on a Lodge straight out of the box

[@roopachalasani5982]

Hi, when I was cleaning my lodge skillet, it started peeling. Is this common?

[@nobeliefisok9174]

no, but if your build up of oils does peel, then scrap and sand it down until even again, then re-season. You cant patch a spot that peels off, you got get back to even surface first.

[@roopachalasani5982]

@@nobeliefisok9174 thank you

[@captkirk6145]

Where is the Stargazer?

[@mestevens5756]

Only company that doesn’t use a sand mold is Marquette castings, very fine skillet it is.

[@donniepatterson531]

You can get a better skillet from a yard sale, a flea market. Anywhere from 20 to $80. I bought a grizzwald for 40 dollars, smooth as glass. Made in nineteen forty two still going strong. Also gotta b Sr Dutch oven. Oh a 100 years old for $45. Smooth as glass also.

[@tbowers581]

Should have included the color, since the Smithey has that nice Bronze color to it

[@jeremywoodall9800]

For me hands down lodge beats everyone every time. The price point outweighs everything for me. Don’t get me wrong I have 5 different brands of cast iron and all are nicer than lodge. However they don’t out preform lodge by leaps and bounds so why not spend less money? Also... With every lodge piece I buy, I put some time and elbow grease into polishing them. After the polish and proper season, they end up being the same quality performance than the others and you don’t have to worry about them like you would a $200 piece. Just my thoughts on this subject.

[@G17-911]

Your time and effort is worth something. I don’t know how long you put in to each piece, but I’m sure it’s at least a hundred dollars or more.

[@jeremywoodall9800]

@@G17-911 That is true... and definitely something to consider. With a 12 inch skillet it takes me about 30 mins to sand and polish, then another 1-2 hours to season it. I enjoy doing it this way as you can get it to the level of smoothness that suits you. I guess it depends on if you want to pay someone else to put the work in by buying a better quality piece up front and save the money and do it yourself. I actually think I can get it smoother myself than even the premium pieces come out of the box. Another consideration that has come into my thought process over the years is this... in my opinion and from my experience, I have found that lodge’s casting process seems to be an extremely superior to most higher end brands, it’s just the finishing process that is lacking. The reason I think this is I have actually cracked several other brands of skillets using them on campfires where they heat up or cool down rapidly. I have never cracked a lodge piece of cast iron. Maybe I’m just lucky idk but I have skillets and Dutch ovens i have been using on camp fires for many many years.

[@MrWhooodat]

If all pans cost the same, what would be your top pick? Followed by your second and so on.

[@dimmacommunication]

LOL for sure , 20$ against 200... damn !!! To spend 200 on a pan you need to be really aficionado of this or just have a huge economical ability...

[@JacksonWalter735]

@@MrWhooodat I know you didn't ask me but it just really depends on what you are looking for. In my opinion Lodge's Blacklock and Field's cast iron skillets are the best if you don't want to find vintage skillets. I use my cast iron skillets almost every single day and the weight difference is very noticeable. Both still provides excellent heat retention while being easier to maneuver. The Blacklock in particular is the lightest of the bunch. The pour spout is excellent, handle stays cool longer, and it heats up quicker. The helper handle is also nice to grab onto. The price is more expensive than a regular Lodge, but it's still affordable compared to all the boutique cast irons ($50-70ish in my area but I got it for slightly cheaper back in 2019 before they increased in price). The only downside I can see is the pebbly or rough surface, but once you get enough layers of seasoning it doesn't matter. It already comes tripled seasoned so it doesn't take long to get a nobstick surface. Lodge's chef collection is a slightly cheaper alternative that's a nice in between. The Field skillet is lightweight (compared to most cast iron skillets), has a smooth surface with machining marks that allows it to take on seasoning like a champ (some other manufacturers polish theirs too much where seasoning has a hard time forming), has a handle that doesn't take up too much space, and performs closely to the vintage Wagner and Martin Stove & Range cast irons skillets I grew up seeing my family members use. I've found that I didn't need to do the initial seasoning process with my Field skillet as much before it became nonstick. The downsides would be the price (still cheaper than the $200+ cast irons) and the lip that you're suppose to use as a pouring spout. Liquids/oils drip out in an inconsistent manner and I wish the lip was more the the ones found on the Stargazer cast iron skillet. My honorable mention would be the Stargazer. It's the most affordable boutique cast iron skillet (even cheaper with a military discount), has a smooth surface that takes seasoning well if you purchase the newer ones after Stargazer fixed the surface from being too polished, and has a long handle that dissipates heat well. I personally don't prefer this as much after I moved to Manhattan for work and my loft comes with a compact range. The long handle takes up a lot of space which is a bad thing in a cluttered range or if you use the oven often with your skillet. This isn't an issue for most people though. Again this comes down to what I prefer and what works for me. For others who prefer maximum heat retention, something like a Smithey, Finex, Austin Foundry Cookware, and so forth would be better. Those skillets are heavier and thicker while having a smooth surface to differentiate themselves from the standard cast iron skillets. If you don't care where your skillets are made, there are many different varieties online. Victoria makes a great one with an ergonomic handle and wide pour spouts while being made in Columbia. There are a few made in Australia as well. The ones made in China comes in varying quality with various features. There are some cheaply made if you just need a cast iron skillet, nicer ones with a smooth surface for under $50, and extremely high end, hand made ones from the people where cast iron was invented almost 2000 years before anyone else ever used cast iron. It just really depends on what you are looking for.

[@marpro765]

I believe Lodge now has lids that can be purchased.

[@eotg]

Awesome video. I have a stargazer and I believe the cost was worth it. The skillet is my true wife since she makes my food and never complains.

[@nateofthesouth]

Never complains? That sounds more like a girlfriend and less like a wife.

[@veggiebea]

wow sexism is so funny dude 🙄

[@andy2a2m]

i don't understand the weight comparison at 3:49. why use lbs and gram together?

[@ariea.devalois1564]

Awesome comparison video! But one pound is 454 grams. Just look on your pound of butter.

[@BBQandBottles]

I think I mixed up grams with ounces.

[@ariea.devalois1564]

@@BBQandBottles That makes sense. One Ounce = 28.35 Grams.

[@JohnGrove310]

try the Lancaster

[@Willzfrugal]

IF I were given all those pans, I'd likely enjoy one of the expensive brands but I have one 12" $14 cast iron pan for the campfire. Season it yourself multiple times in the oven and get the cheapest one, your camping. The absolute best pan for everyday cooking is stainless.5 layer is better than 3 but either will treat you great for many many years! Stay away from all "non-stick" those are ALL garbage. Fun video to watch though.

[@LKN4WAR]

Smithy lid is outstanding

[@wunc65]

I would like you to test Stargazer cast iron! I hear they're the BEST!

[@rufeo2826]

holy canadian batman! I love my Smithey!

[@Roncalandra]

Great audio 👏

[@BBQandBottles]

Thanks - I messed it up the first time 😉

[@BTKeck]

@@BBQandBottles Doing a great job and it's only getting better!

[@svtcontour]

The rough texture helps create a stronger seasoning bond

[@Iniamelendez]

Agreed!

[@knifesharpeningnorway]

Would love a good quality cast iron skillet cant find anyone here in norway

[@jonny9884]

I've found some great Lodge Cast Iron Cookware here in Finland. Have used it both indoors and out, both to great effect.

[@knifesharpeningnorway]

@@jonny9884 yeah Finland is a other country you have varusteleka and lamnia both pf thoose i love

[@jonny9884]

Neat ! I do a lot of shopping at Scandinavian Outdoor, and for most of my cast iron cookware a place called Motonet. I did pick up a nice Lodge Combo Cooker at Verkkokauppa, too !

[@johnlong7504]

Nice Submariner!

[@faceious2006]

You say the word “out” funny.

[@altitudeiseverything3163]

And you didn’t include Stargazer?! . . . Wow. 🙄

[@vinceruland9236]

There is absolutely no reason to sand a Lodge smooth. Zero. I've been using Lodge for years and have had zero issues with sticking. The texture has nothing to do with it being non stick. They perform equally to all of my vintage

[@warrenjbrown4898]

Without the Stargazer, it a full comparison...

[@halo27legend]

Lodge destroys these at 20 bucks. It's a blood bath. Same functionality at a fraction of the price.

[@nobeliefisok9174]

If a person has a disposable income greatly exceeding yours, is your claim still true? It might be for someone who values price more than all else. But no for one who prefers the design of another pan. None of the four pans in this review look the same, weigh the same, have the same handle, etc. They are different. To you "Lodge destroys these" is based purely on the difference in price. For some people, the difference in price matters not one bit. And looking at it from another viewpoint, most people will only buy a single cast iron skillet in their life. Why wouldn't they buy the one they like the look of best?

[@OGPimpin]

Do you understand why these pans are the price that they are? Once you find out why, then maybe youll sing a different tune; I highly doubt it though, unfortunately.

[@mirogruca784]

LODGE SKILLETS HAVE DESIGNATED LODGE CAST IRON LIDS AVAILABLE !!! .... YOU MIGHT WANT TO CORRECT YOUR VIDEO !!!

[@thewelshwizard5869]

You surely should have heated them up to same temp before doing heat loss test.

[@jamesprior2496]

If properly preserved with oil, any one of them should last indefinitely.

[@andersenglund4977]

The lbs to grams convertion doesen't seem right. I think you converted lbs to ounces

[@BBQandBottles]

Ack, yeah you're right. Where we said grams we meant ounces.

[@andysharlofsky627]

Lodge or bust! Greatness or mine costs yours does

[@roscoejones4515]

"Bespoke" means 'custom made for you personally'. These are all production items, made on an assembly line, at least of sorts. There is nothing "bespoke" about them, and my god you mis-used the word over and over. And over.

[@Firedog-ny3cq]

And freaking over. Sheesh.

[@chriscalderin6677]

Stargazer is the best all around and you did not include it.

[@explorer430]

Lodge for $20 hands down $300 for smithy with a lid your insane...show me all the great features that make Smithy $280 better....you can't it's just greed....how about giving folks a fair price.

[@devolve42]

The Finex is beautiful, but it's not $120 more beautiful than a Lodge.

[@jeffreypennington8012]

😊

[@carlbrutananadilewski3345]

Griswald

[@dcgilleland]

I try my best to be about MADE IN USA. I feel that Lodge has tried as well to do this over 100 years. These "new kids on the block" make some fine C/I. Hope they all make it. I'm a fan of show America's Test Kitchen and enjoy watching. BUT that said, the best test kitchen in the world was all the many generations of mothers standing over a hot stove using cast iron all their lives. Seasoning is an ongoing process for the life of the cast iron. And those ladies protected it like one of their children! Just my rant🤔

[@filosofodemierda]

I have never been able to get to like Finex. For some reason they seem too much.

[@peterpotatoes]

Ill just keep my lodge...

[@agentcodybanks1]

Is this guy Canadian?

[@LordStanley94]

He’s from Transylvania

[@Man_Cave]

I dropped a Lodge 12" skillet on the kitchen floor and it broke in two. I only owned it for a month. This is because it's a poor quality casting with a lot of porosity. I know this because I worked in a foundry for several years.

[@DarinRWagner]

It's "Field Company." Not "Field & Company."

[@MrPBJTIME12]

Weight wise you’re comparing a FieldCo 10 to 12’s for all the others…

[@LittleHereNThere]

they are not the same size